Small portions of the red grape varieties Pinot Noir & Pinot Meunier were identified as suiting rose production.  These grapes were pressed soon after harvesting to minimise colour and phenolic extraction. The resulting wine was agitated on its yeast lees for 4 months to impart some creamy characters and stabilise the wine.  A small amount of chardonnay juice was then added back to create a demi sec style. These techniques have created an ideal luncheon wine that sould be served chilled.